The Oleocanthal International Society is Born

The Oleocanthal International Society had its inaugural conference for two days in Zakynthos on May 30-31. Experts from USA, Spain and Greece in the fields of research, academia, gastronomy and media came together in order to increase their research efforts and collaboration on the health promoting aspects of phenolic compounds especially oleocanthal found in high phenolic extra virgin olive oil (EVOO) and olive products.

They Bring their collective experience and knowledge together for a common purpose. To increase research activity through collaboration, disseminate their findings through gastronomy and the media. through their own website and organizing special events, producing videos and podcasts. Their aim is to increase awareness of the health benefits of this amazing phenolic compound called Oleocanthal found in quality extra virgin olive oil (EVOO) and health benefits derived from olive products.
The founding members were some of the leading figures in olive oil reseach and innovation.
Jose Antonio Amerigo the retired physician from Spain is the man credited with the idea of starting the Oleocanthal Intenational Society. His has an intense interest in ways to prevent disease through the proper use of olive products. He works tirelessly trying to bring together the present members in order to combine their efforts in this regard. Bridging the gap between research, academia, gastronomy and media.

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NEWSLETTER

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Extra virgin olive oil is truly a miracle food. Finding the real thing is a Herculean task these days. My goal is to offer the results of my search for the best Extra Virgin Greek olive oils as a guide to enhancing our ability to choose wisely. Our health is our greatest asset.

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This is the 3rd of a short series aimed at explaining the whys, the how and the what (and the what-nots) of analyses that are commonly applied to extra virgin olive oil. This time, I present what I think is a reliable indicator of olive oil oxidation – K232. FACT FILE Name: K232 (short for […]

This is the second of a short series aimed at explaining the whys, the how and the what (and the what-nots) of analyses that are commonly applied to extra virgin olive oil. Analysis Name: Total polyphenols What does it measure?: The combined pool of compounds in olive oil that are in the phenolic chemical group […]

This is the first of a short series explaining the common chemical analyses applied to extra virgin olive oil. I’ll start off with the most universal analysis of them all – “Free fatty Acidity” – or known to most of us as ‘Acidity’. Name: Free Fatty Acidity or FFA Better known as: ‘Free Acidity’ or […]

Some Background All edible fats primarily comprise of fat molecules which in turn are made up of fatty acids. The fatty acids are made up of chains of carbon atoms that are held together mostly by single chemical bonds. But every now and then a double bond appears on the chain. The majority of the […]

At last! A paper reporting the effects of real olive mill based filtration on extra virgin olive oil composition. To date all research on the effects of filtration have been conducted using small lab based simulations. Bakhouche et al. (2014) Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the […]